We have consumed two loaves of pumpkin bread in the past week, and I just made the third. I started with the reliable recipe in Joy of Cooking and have been modifying it. Another testament to the wonders of buttermilk!
Rummy Pumpkin Bread
Ingredients:
1 1/2 c. all-purpose flour
1 1/2 tsp cinnamon
1 tsp ground ginger
1 tsp cardamom
1/4 tsp cloves
1/4 tsp allspice
(optional) 1/4 tsp nutmeg
Pinch of salt
1 1/4 tsp baking soda
6 tbl softened butter
1 1/4 c. sugar*
1/3 c. buttermilk
1 tsp vanilla
2 tbl dark rum (I recommend Black Seal; I recommend against Captain Morgan’s Tattoo or Myer’s)
2 eggs
1 c. cooked pumpkin puree (canned or homemade)
Instructions:
1. Sift together flour, baking soda, and spices. Set aside.
2. Mix buttermilk, vanilla, and rum in a bowl. Set aside.
3. Cream together butter and sugar with a mixer. Beat in eggs, then pumpkin.
4. Slowly add flour mixture and milk mixture, alternating (3 flour, 2 milk).
5. Preheat oven to 350ยบ F. Grease a loaf pan well and pour batter into it.
6. Bake for 45-65 minutes, until a knife or toothpick inserted in the center comes out clean. The time has varied wildly in just my three batches (all in the same oven at the same altitude), so be sure to test a little early.
*For a less sweet bread, use 1 c.; for more cake-like sweetness, 1 1/2 c. You can substitute in up to 1/2 c. brown sugar.
Altitude adjustment: For over 6000 feet, decrease sugar by 1 tbl per c. if using the maximum amount. Decrease baking soda by 1/4 tsp. Be sure to use extra large eggs. The cooking time will probably be slightly less.
